Gluten Free Caramelised Onion Tartlets

To continue my buckwheat recipes marathon, I offer another version of savoury buckwheat crust individual tartlets, using caramelised onion filling with slowly cooked beef cheeks or cottage cheese.


I have made this pastry many times, and used it

  1. freshly prepared without refrigeration
  2. rested in the fridge for 30min, 1 hour
  3. kept in the fridge for 5 days
  4. after being frozen for 1 to 4 weeks

On all occasions it was easy to roll the dough very thin and make individual tartlets or quiches with different fillings.


savoury buckwheat crust (enough to make 10-12 individual tartlets, depending on their size)

  • 200g buckwheat flour (I used Coles Organic Brand)
  • 50g unsalted butter (I use Ballantyne brand)
  • 25g (half) egg
  • 90ml milk
  • 5g salt, 1 tea spoon
  • 10g sugar, 2 tea spoons
  • tapioca flour to roll

caramelised onion filling (for 6-8 tartlets)

  • 4-5 red onions, sliced in semi-circles
  • 2 pieces of smoked speck or bacon (fat trimmed)
  • cooked beef cheek (can be replaced with any cooked and shredded meet)
  • 2-3 table spoons olive oil
  • pinch of fennel seeds
  • medium hot chilli, deseeded
  • cherry tomatoes, halved
  • cottage cheese (I use my own homemade), feta can be used to replace cottage cheese
  • several drops of balsamic vinegar
  • salt, black pepper for seasoning
  • fresh thyme


  • make the dough as described here
  • heat olive oil, add fennel seeds
  • fry onion on medium heat, season with salt and pepper
  • add finely chopped chilli and few drops of balsamic vinegar
  • add diced speck/bacon
  • cook onion until translucent
  • if using both types of filling, put aside some caramelised onion to make tartlets with cottage cheese/feta
  • add shredded cooked beef cheek to the rest of caramelised onion and mix it in


  • cut tomatoes in halves and prepare cheese


  • divide the dough into 6 individual pieces
  • shape them into flat disks
  • dip each disk into tapioca flour from both sides
  • roll the dough thin to the size of individual baking pans
  • I roll the dough to the diameter of pan bottom with 2 side heights added
  • place each piece of the dough into the baking pan and turn the excess of the dough inside to make a double thickness layer of the crust sides


  • press the dough firmly to the sides and trim the excess
  • place the filling, press it gently to avoid cavities
  • make spaces and add tomato halves to the filling
  • season tomatoes and brush them with olive oil


  • repeat the process for all other tartlets


  • sprinkle the surface with fresh thyme leaves
  • bake in preheated to 170C fan forced oven for 35 min


  • tartlets will shrink during baking and will be easy to separate from baking pans
  • rest them for 5-7 min on a wire rack


Serve warm or cold with fresh vegetables or salad


The crust has strong structure and does not go soggy even on the second day. It also survives freezing and defrosting. It tastes better, compared to the similar pastry, made from the mix of rice flour and gluten free all purpose flour. All natural products on this pastry ingredient list give this pastry a great advantage compared to other crusts, based on flour mixes with many additives to make the dough work. Once you try it, you will never go back to flour mixes. At least that what’s happened to me.

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